Quark Homemade Cheese Recipes
QUARK (SOUR FRESH CHEESE)
I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)
Provided by Luisa Weiss
Categories Cheese Buttermilk Breakfast snack
Yield Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it
Number Of Ingredients 1
Steps:
- Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
- Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
- Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
- Cook in the preheated oven for 2 hours and 15 minutes.
- Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
QUARK (HOMEMADE CHEESE)
I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.
Provided by Darin R. Molnar
Categories World Cuisine Recipes European German
Time 16h20m
Yield 4
Number Of Ingredients 2
Steps:
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.2 g, Cholesterol 11 mg, Fat 2.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 82.2 mg, Sugar 7.2 g
HOW TO MAKE QUARK CHEESE
Make and share this How to Make Quark Cheese recipe from Food.com.
Provided by Pinay0618
Categories Spreads
Time 13h5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Set oven to 150°F Pour buttermilk into the baking dish and cover with tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
- In the morning, remove the dish from the oven. Place a strainer in the sink or a large pot and line it with a kitchen towel or cheesecloth. Spoon or the contents of the baking dish into the strainer. Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes.
- Put the drained curd into a clean bowl and refrigerate. Once chilled, add milk a little (a tablespoon or two) at a time until it is smooth and easy to spread. You want a texture similar to ricotta cheese. Add salt to taste.
Nutrition Facts : Calories 16.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.8, Sodium 24.2, Carbohydrate 2.3, Protein 1.6
QUARK (GERMAN CHEESE)
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
Provided by Dee514
Categories Cheese
Time P1DT15m
Yield 1/2 Pound
Number Of Ingredients 2
Steps:
- You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- Mix the milk with the yogurt in a basin.
- Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- Remove and keep in a warm place for 4 to 5 hours.
- Pour the mixture into a sieve lined with a scalded clean cloth.
- After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese (Quark).
- Cover and store the Quark in a cool pantry, and it will keep for about a week.
- You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- Store the whey in refrigerator and use within 2 days.
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HOW TO MAKE QUARK CHEESE - NORTHERN HOMESTEAD
2016-06-05 In 2-3 hours (or overnight) all the whey will be drained. Now take the cheesecloth and shake it a bit, so the quark forms a ball and is ready to be used. Make sure to safe the whey for uses in kitchen and …
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CHEESE RECIPES
1/4 tablet of Junket rennet or 2 drops liquid rennet. 1. Heat milk to 86 degrees F. Add buttermilk and let stand for 12-14 hours at room temperature (68-75 degrees). The mix should turn into a thick buttermilk. 2. Dissolve the rennet (junket or liquid) …
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From cookandlearngerman.com
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QUARK INFO - CHEESE MAKING
Quark consists of 60% to 80% water. Dry mass has 1% to 40% fat; most of the rest is protein (80% of which is casein), calcium, and phosphate. You can see from this wide range of fat and moisture that there are many options for this cheese. You can make it rich or lean; you can make it moist or dry; creamy or thick and spreadable.
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Quark: 8 cups of whole milk, or substitute half whole and half 2%; 2 cups of buttermilk, or substitute 2 cups milk + 3 ½ teaspoons lemon juice or vinegar A creamy, fresh cheese, quark's curds come together to form something magical - rich with a gentle tang, it's spreadable, kind of a cross between […]
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From recipegoulash.cc
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Tie the ends of the dishtowel together. Loosely tie the ends of the dishtowel together (e.g. with an elastic band) to protect the quark from dust. You should notice the clear liquid drip out of the dishtowel through the strainer into the bowl. Let the quark sit like this for approximately 1.5 hours.
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From thesimplesprinkle.com
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HOMEMADE GERMAN QUARK RECIPE | – JUSTALITTLEBITE
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From recipegoulash.cc
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TRADITIONAL QUARK RECIPE - CULTURES FOR HEALTH
Instructions: Slowly heat both milks together in a non-reactive pot over low heat until the temperature reaches 72°F. Turn off heat and add the starter culture by sprinkling it onto the surface of the milk and allowing it to rehydrate for 4-5 minutes. Incorporate the culture into the milk using an up-and-down motion for about 30 seconds.
From culturesforhealth.com
From culturesforhealth.com
WHIPPED FARMERS CHEESE, AKA QUARK, CHIA SEEDS & SWEET PLUM …
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From norbertskitchen.com
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HOMEMADE QUARK CHEESE - PINT SIZED BAKER
Heat milk in a heavy bottomed saucepan until it simmers. Remove from heat and stir in Buttermilk. Pour into a glass container and cover overnight. The next morning line the colander with cheesecloth and pour the lumpy buttermilk into it. Cover with the ends of the cloth and let drain in sink for about 2 hours.
From pintsizedbaker.com
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